Tomato Salsa - Shirley's Sweet and Spicy Salsa

• 16 cups (3775 ml) to 18 cups (4250 ml) chopped drained tomatoes
• 1 cup (225 ml) chopped hot red peppers
• 1 or 2 sweet green or red chopped peppers
• 5 medium onions, chopped
• 2 tbsp (30 ml) canning salt
• 1 cup (225 ml) sugar
• 2 tbsp (30 ml) dried cilantro, optional
• 2 tsp (10 ml). to 4 tsp (20 ml). hot pepper flakes--you can add more the last half hour
• 2 tsp (10 ml). paprika.
• 1 cup (225 ml) white vinegar(add later)

1. Prepare tomatoes as for canning.
2. Wash, peel and chop tomatoes (I chop them into a collander to rid some of the liquid).
3. Chop onions and peppers (wear gloves for the hot ones).
4. Measure tomatoes.
5. 3 or 4 cups (950 ml) over or under does not matter.
6. Put in large stainless steel or enamel sauce pot.with all other ingredients--except vinegar.
7. Bring to slow boil and simmer about 2 hours.
8. Add vinegar and continue simmering until consistancy you like.
9. I use 3 shallow pots at the half way mark.
10. It reduces faster.
11. Prepare jars and lids as usual for canning.
12. Add hot salsa, filling jars to half inch.
13. Wipe jar tops and apply lids--just hand tight.
14. Hot water bath canning is fine.
15. 30 minutes for pints, after the water starts to boil.
16. I use a pressure canner and process for 30 minutes at a scant 10 lbs (4.5 kg).
17. pressure for 30 minutes.
18. Let the pressure canner cool naturally for a few hours before opening.

tomatoes, hot red peppers, sweet green, onions, canning salt, sugar, cilantro, hot pepper, paprika, white vinegaradd later

Taken from online-cookbook.com/goto/cook/rpage/000FE4 (may not work)